Use Safe Handling and Storage Techniques

• Be aware of the condition in which perishable foods are purchased and delivered. Inspect foods to make sure frozen foods are frozen solid and refrigerated foods are at the appropriate temperatures.

• Improper temperature control before and after purchasing or delivery can shorten a food’s shelf life.

• Date incoming food items. Rotate stock properly. Placing oldest food out front will encourage the use of foods on a “first-in, first-out” (FIFO) basis.

• If you work in a commercial kitchen or service Keep a daily log of temperature readings.
Temperature logs should be maintained for cooking, cooling, holding, and reheating procedures and for refrigerators and freezers.

How quickly do bacteria grow?

The following numbers will give you an idea.

BACTERIA DOUBLE…

At this In this temperature: amount of time:

Room Temperature

90 °F – every 30 minutes
70 °F – every hour
60 °F – every 2 hours
50 °F – every 3 hours

Refrigerator
40 °F – every 6 hours

Freezing

32 °F – every 20 hours
28 °F – every 60 hours

Practice good personal hygiene

• Adequately restrain hair by using a hairnet or hat.

• Wash hands frequently and properly, for at least 20 seconds with soap and hot
water.

Use a separate hand sink, not sinks used for food preparation or dish washing.

Always wash hands after touching hair or face.

• Use disposable towels when drying hands. Discard disposable towels after each use.

• Cough or sneeze into disposable tissues ONLY, and wash hands afterwards. If you sneeze on food or food production areas, discard the food and clean and sanitize the food production area.

• Persons with colds or other communicable diseases should not be permitted to work in food preparation areas.